Why You’ll Love this Buttermilk Cake with Strawberries Recipe
Why will you love this Buttermilk Cake with Strawberries recipe? It’s a delightful combination of moist, tender cake and fresh strawberries that’ll make your taste buds dance.
The buttermilk adds a tangy richness, while the orange zest brightens every bite. Plus, the creamy mascarpone filling takes it over the top!
It’s perfect for any occasion, whether it’s a summer gathering or a cozy family dinner.
I love how easy it’s to assemble, and the presentation is simply stunning.
Trust me, once you try it, you’ll find yourself coming back for seconds—and maybe thirds!
Enjoy every bite!
Ingredients of Buttermilk Cake with Strawberries
If you’re ready to whip up a delicious Buttermilk Cake with Strawberries, you’re in for a treat. This cake isn’t just a dessert; it’s an experience! The combination of moist, fluffy cake layered with creamy mascarpone and fresh strawberries is simply irresistible. Plus, the tangy buttermilk and bright orange zest add layers of flavor that’ll have your taste buds singing. Grab your apron and let’s explore what you’ll need to make this delightful creation.
Ingredients:
- 2 tablespoons fine dry breadcrumbs
- 1 tablespoon butter
- 2 tablespoons canola oil
- 1/3 cup buttermilk
- 1 1/2 cups unsifted cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 3/4 cup sugar
- 2 teaspoons pure vanilla extract
- 2 cups nonfat vanilla yogurt, drained overnight in a cheesecloth-lined sieve
- 1/4 cup mascarpone (Italian cream cheese)
- 2 tablespoons confectioners’ sugar
- 1 1/2 teaspoons grated orange zest
- 1/4 cup sugar
- 1 1/2 teaspoons sugar mixed with 1/4 teaspoon ground cinnamon, for garnish
- 1/4 cup Grand Marnier or 1/4 cup orange liqueur
- 4 cups fresh strawberries, hulled and sliced
- 1/2 cup red currant jelly, melted
Now, when it comes to ingredients, there are a few things to keep in mind. First, using room temperature eggs is key; they blend into the batter more smoothly, helping create that perfect airy texture.
And don’t skip on draining the yogurt overnight—it’s essential for that creamy, thick filling that’ll have you dreaming of summer picnics. If you’re not a fan of Grand Marnier, feel free to swap it for any orange liqueur you have on hand.
And trust me, those fresh strawberries? They’re the cherry on top—literally. So go ahead and make sure they’re ripe and sweet for the best results. Happy baking!
How to Make Buttermilk Cake with Strawberries
Let’s plunge into making this delightful Buttermilk Cake with Strawberries. First, you’ll want to preheat your oven to 350 degrees F. This is the kind of cake that needs a warm hug from the oven right from the start.
Next, grab a 9-inch round cake pan and lightly oil it or give it a spritz of nonstick cooking spray. Now, here’s a fun twist—take 2 tablespoons of fine dry breadcrumbs and sprinkle them into the pan, tilting it to coat the sides evenly. Tap out any excess breadcrumbs. It might feel a bit quirky, but trust me, it adds a lovely texture to the cake.
Now, on to the magic of mixing. In a small saucepan, melt 1 tablespoon of butter over medium-low heat. Keep an eye on it, swirling occasionally, until it turns a nutty brown—this should only take about 30 seconds. Pour that golden goodness into a bowl, whisking in 2 tablespoons of canola oil and 1/3 cup of buttermilk. Set this aside for now.
In a separate bowl, sift together 1 1/2 cups of unsifted cake flour, 2 teaspoons of baking powder, and 1 teaspoon of salt. This step keeps the dry ingredients light and fluffy.
In a mixing bowl, beat together 2 large eggs (make sure they’re at room temperature) and 3/4 cup of sugar using an electric mixer on high speed until the mixture is thick and pale—think ribbons of sunshine in a bowl, about 5 minutes should do the trick. Stir in 2 teaspoons of pure vanilla extract for that comforting aroma.
Now, sift half of the dry mixture over the egg mixture and fold it in gently with a rubber spatula, followed by half of the buttermilk mixture. Repeat this process with the rest of the dry and wet ingredients until everything is just blended.
Pour this batter into your prepared pan and pop it in the oven for about 20 to 25 minutes. You’ll know it’s done when a skewer poked into the center comes out clean.
Once your cake is baked to perfection, let it cool for 5 minutes in the pan before flipping it onto a wire rack to cool completely.
While it cools, you can start on the scrumptious filling. In a bowl, whip together 2 cups of drained nonfat vanilla yogurt, 1/4 cup of mascarpone, 2 tablespoons of confectioners’ sugar, and 1 1/2 teaspoons of grated orange zest until smooth. This filling is like a dreamy cloud of goodness.
Now, for the syrup, dissolve 1/4 cup of sugar in 1/2 cup of water over medium heat, then simmer for 5 minutes. Stir in your choice of 1/4 cup Grand Marnier or any orange liqueur you have handy, along with some orange juice.
Now, let’s assemble this beauty. With a serrated knife, slice the cooled cake in half horizontally. Brush the syrup generously on the cut sides, then spread half of that creamy filling on the bottom layer, followed by about one-third of your 4 cups of sliced strawberries.
Top with the remaining filling, place the second layer cut-side down on top, and brush the top with melted jelly. Arrange the remaining strawberries beautifully on top, overlapping them like a work of art.
Cover your cake with plastic wrap and let it chill in the refrigerator for at least an hour. This little bit of patience is worth it, trust me.
When you’re ready to serve, give it a final brush of melted jelly over those strawberries, and voilà! You have a stunning, delicious Buttermilk Cake with Strawberries ready to impress.
Buttermilk Cake with Strawberries Substitutions & Variations
While the classic Buttermilk Cake with Strawberries is delicious as is, there’s plenty of room for creativity through substitutions and variations.
You can swap out buttermilk for yogurt or sour cream for a tangy twist. If you prefer a gluten-free option, use almond or coconut flour instead of cake flour.
For a different fruit flavor, try blueberries or peaches. Adding lemon zest can brighten the taste, and you could even mix in some crushed nuts for extra texture.
Don’t hesitate to experiment with flavored liqueurs, like raspberry or peach, to enhance the cake’s richness. Enjoy making it your own!
What to Serve with Buttermilk Cake with Strawberries
When planning to serve Buttermilk Cake with Strawberries, consider pairing it with a dollop of freshly whipped cream, which adds a light and creamy contrast to the cake’s flavors.
You might also enjoy a scoop of vanilla ice cream, enhancing the sweetness of the strawberries. For a revitalizing twist, serve it with a side of lemon sorbet; its tartness balances the cake beautifully.
If you’re feeling adventurous, a drizzle of chocolate sauce can create a decadent experience.
Finally, don’t forget a cup of coffee or tea—both complement the cake perfectly and make for a delightful end to your meal.
Additional Tips & Notes
Serving Buttermilk Cake with Strawberries can be even more enjoyable with a few additional tips and notes.
First, let the cake cool completely to prevent sogginess when adding the filling. I also recommend using fresh strawberries for the best flavor; frozen berries can change the texture.
Feel free to experiment with different liqueurs or even skip them for a non-alcoholic version. When assembling, don’t rush—layering each component carefully enhances presentation.
Finally, chilling the cake allows the flavors to meld beautifully, so don’t skip that step. Enjoy every slice, and share your delightful creation with friends and family!